Hydrolyzed Corn And Soy Protein
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What it is
Hydrolyzed corn and soy protein is made by breaking down proteins from corn and soybeans into smaller pieces called amino acids. This process uses enzymes or acids to create a savory flavor and improve solubility.
Why it's used
Manufacturers use it to add a savory, umami flavor to foods, acting as a flavor enhancer. It is commonly found in soups, gravies, sauces, snack foods, and processed meats.
Health notes
Hydrolyzed corn and soy protein is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of amino acids, which are building blocks for proteins. International bodies like JECFA have evaluated it. Evidence does not suggest adverse health effects at typical consumption levels.
Allergen info
This ingredient is derived from soy, which is one of the 9 FDA major allergens. It does not contain gluten.